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Taco Bell Chicken Quesadilla (Copycat Recipe)

Taco Bell Chicken Quesadilla (Copycat Recipe)
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This Taco Bell Chicken Quesadilla copycat lets you enjoy your favorite fast-food classic at home in just a few easy steps. It features tender chicken, a blend of melty cheeses, and a creamy homemade jalapeño sauce that tastes just like the real thing—if not better. It’s cheesy, flavorful, and healthier than the restaurant version, making it perfect for lunch, dinner, or a quick snack.

Ingredients

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Homemade Taco Bell Jalapeño Sauce

  • ½ cup mayonnaise

  • ½ cup sour cream

  • 3 tablespoons pickled jalapeño juice

  • 3 tablespoons pickled jalapeños, finely minced

  • 1 clove garlic, minced (or 1 teaspoon garlic powder)

  • 2 teaspoons ground cumin

  • 2 teaspoons smoked paprika

  • ½ teaspoon cayenne pepper

  • Salt and black pepper, to taste

Chicken Quesadillas

  • 8 medium flour tortillas

  • 4 cups shredded rotisserie chicken

  • 4 cups shredded cheese blend (Monterey Jack, American cheese, and mozzarella recommended)

Instructions

1. Make the Jalapeño Sauce

In a small bowl, combine mayonnaise, sour cream, jalapeño juice, jalapeños, garlic, cumin, smoked paprika, cayenne, salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning if needed.

2. Prepare the Chicken

Place the shredded chicken in a medium bowl. Add some or all of the jalapeño sauce and mix until the chicken is well coated and creamy. Reserve extra sauce for dipping if desired.

3. Assemble the Quesadillas

Heat a large skillet over medium heat. Place one tortilla in the skillet, sprinkle with shredded cheese, add a layer of chicken, then top with more cheese. Place another tortilla on top.

4. Cook the Quesadillas

Cook for about 1 minute until the bottom tortilla is golden and crispy. Carefully flip and cook for another 30–60 seconds until the other side is golden and the cheese is fully melted.

5. Slice and Serve

Remove from the skillet, slice into wedges, and serve hot with extra jalapeño sauce on the side.

Notes

  • Use rotisserie chicken to save time and boost flavor.

  • Low heat is key to prevent burning while the cheese melts.

  • Cheese options: Gouda, Cheddar, or a Mexican blend all work well.

  • Make it spicier by adding extra cayenne or chopped jalapeños.

  • Great for meal prep: Store cooked quesadillas in the fridge for up to 3 days.

Find it online: https://biteseason.com/taco-bell-chicken-quesadilla-copycat-recipe/